Rum Fried Pineapple (Print Version)
# Ingredients:
→ Main Elements
01 -
1/2 cup coconut milk
02 -
1 cup dark rum
03 -
8 slices of pineapple
04 -
2 large eggs
05 -
1 cup coconut rum
06 -
1 1/2 cups plain flour
07 -
1 (10-oz.) bag sweetened coconut shreds
08 -
Cooking oil for frying
→ Creamy Rum Sauce
09 -
1/2 cup powdered sugar
10 -
4 oz. softened cream cheese
11 -
Add soaked rum for taste
# Instructions:
01 -
In a medium bowl, pour both rums over the pineapple slices, ensuring they're fully submerged. Leave them to soak for about an hour. Once finished, drain the rum into another bowl and pat dry the pineapple slices.
02 -
Arrange three shallow bowls: one with plain flour, the second with coconut shreds, and the third with whisked eggs and coconut milk mixed together.
03 -
Take each pineapple slice, one by one. Coat it in flour first, then dip it into the egg mix, and finish by pressing it into the coconut shreds firmly.
04 -
Heat oil in your pot to about 350°F (175°C). Gently fry the coated pineapple slices in small batches, cooking each side for roughly a minute or until golden. Use a slotted spoon to take them out and set them on paper towels to drain.
05 -
Blend powdered sugar and cream cheese in a bowl until smooth. Mix in 2 tablespoons of the leftover rum, adding a bit more if you'd like it thinner.
# Notes:
01 -
Switching to gluten-free flour works just fine.
02 -
Almond milk is an okay substitute for coconut milk but changes the flavor.
03 -
Preparation includes some alcohol that doesn't completely evaporate.
04 -
Best enjoyed warm when freshly cooked.